1. Cut the meat into pieces of the right size, add soy sauce, salt, pepper powder with your hands and marinate for 30 minutes. Then add starch and mix well, 1. Lamb shank meat washed and dried, and then cut into 3cm long, 3cm wide, 0.5cm thick slices. Dry chili pepper with scissors cut into 3cm small section.

2. Take 200ml of water and pour it into a pot, then add the peppercorns (1 teaspoon, 5 grams) and cook over medium heat for 5 minutes to make the peppercorns water, let it cool and wait for use.

3. Season the lamb slices with the pepper water, cumin powder, cornstarch, sugar, soy sauce, salt and cooking wine, mix well and marinate for 20 minutes. Then overlap each slice of lamb several times and thread with 1 toothpick.

4. Heat the oil in a frying pan over medium heat. When it reaches 60 percent, add the toothpick meat and quickly fry over high heat until the lamb turns white and breaks down, then drain.

5. Heat the oil in a pan, add the dried chili peppers, remaining peppercorns (10 grams), green onions, ginger and garlic, then stir-fry the meat (about 2 minutes).